Serves 2
30 min
Seared Scallops with Israeli Couscous
Recipe GLPR1a475dab9ecad0
Pan-seared scallops served over fluffy Israeli couscous pilaf studded with fresh corn kernels, cherry tomatoes, jalapeño, and cilantro, brightened with fresh lemon juice. A light, seafood-forward Mediterranean main course ready in 30 minutes.
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Ingredients
1 ¼ cups low-sodium chicken or vegetable broth
1 cup whole wheat Israeli couscous
1 ear corn, kernels removed
Kosher salt to taste
Freshly ground black pepper to taste
3 tablespoons olive oil, divided
2 tablespoons freshly squeezed lemon juice
2 tablespoons thinly sliced scallions, light green and white parts only
1 cup Sun Gold or cherry tomatoes, halved
½ jalapeno, thinly sliced
½ cup picked cilantro leaves, roughly chopped
6 scallops
Directions
Bring the broth to a boil in a medium saucepan over medium-high heat. Add the Israeli couscous and stir well to coat with the liquid. Reduce heat to medium-low, cover, and simmer for about 10 minutes until the couscous is tender and most of the liquid is absorbed.
While the couscous cooks, stir the corn kernels, scallions, cherry tomatoes, jalapeño, and half of the cilantro into the couscous. Drizzle with 1 tablespoon olive oil and the fresh lemon juice. Season with salt and pepper to taste. Cover to keep warm.
Pat the scallops dry with paper towels and season both sides generously with salt and pepper.
Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering and just beginning to smoke. Place the scallops flat in the pan without moving them and sear for 3 to 4 minutes until the bottom develops a golden crust.
Flip the scallops carefully and continue cooking for another 2 to 3 minutes until they reach an internal temperature of 165°F and the second side is golden. Do not overcook, as scallops become rubbery when cooked beyond this temperature.
Divide the couscous between two serving bowls and top each with three seared scallops. Garnish with the remaining fresh cilantro and serve immediately.
